These chocolate chip pumpkin cookies are a great way of using up your pumpkin this halloween! The cinnamon, ginger and nutmeg bring a lovely autumnal warmth to these snacks, making them perfect to enjoy with a cup of tea or coffee and a chat with a loved one.
This recipe would be a great snack for pre or post exercise as it is a good source of carbohydrate and protein, with a low fat and fibre content.
Health Benefits
Pumpkin is low in calories and a good source of antioxidants Vitamin C and Vitamin E. Antioxidants play a role in protecting our cells from damage caused by free radicals. The presence of free radicals in the body is increased following periods of strenuous activity or injury to the body.
Expert Tips
Add some raisins too for some extra flavour & texture!
Equipment
Baking tray
Food processor
Parchment paper
Ingredients
200gPumpkinskin removed
200gOats
1tspBaking Soda
2scoops Vanilla Protein Powder
1Large egg
200gGreek yoghurt
2tbspHoney
50gChocolatechopped
1tspCinnamon
½tspGinger
½tspNutmeg
8Servings
Instructions
Preheat the oven to 200℃.
Line a baking tray with parchment paper.
Place the pumpkin on a baking tray and roast for 30-40 minutes until soft.
Allow the pumpkin to cool for a few minutes before blitzing the pumpkin, yoghurt and honey in a food processor.
Scrape the contents down the sides of the food processor, add the egg and blitz again for 2 minutes until completely smooth.
In a large bowl, combine the oats, baking soda, protein powder, cinnamon.
Pour the contents of the food processor into the bowl with the oats. Mix thoroughly.
Next fold in the chocolate
Spoon the mixture onto the parchment paper.
Bake in the oven for 20-25 minutes until cooked through.